Cinnamon Roll Protein Muffins

Cinnamon Roll Protein Muffins bring everything you love about cinnamon rolls into a portable high protein muffin that fits into busy mornings or snack breaks. There is the classic swirl of cinnamon and sweetness without the sugar overload, and your kitchen will smell absolutely incredible while they bake. These muffins fit right into meal prep routines and work well for anyone hoping to make more nutritious choices that actually taste good.

When I first created these I could hardly wait for them to cool before trying one. I ended up making a second batch that same week because my family finished them so quickly. These muffins have a way of disappearing fast, especially if you drizzle on a little glaze.

Gather Your Ingredients

• Vanilla protein powder: Brings the protein boost and adds some sweetness. Use a brand with a taste you enjoy since it is a major ingredient.
• Almond flour: Gives tender crumb and extra fiber. Look for finely ground flour for best texture.
• Coconut flour: Soaks up moisture and ensures a soft crumb.
• Greek yogurt: Adds moisture and keeps the muffins dense yet fluffy. Choose a thick unsweetened variety for control over sweetness.
• Unsweetened almond milk: Helps hydrate the batter without adding more sugar. Try to use fresh almond milk for the best taste.
• Eggs: Bind everything together and supply more protein.
• Melted coconut oil: Adds richness and keeps them moist. Opt for unrefined if you want a pronounced coconut flavor.
• Maple syrup: Provides natural sweetness and goes perfectly with cinnamon.
• Vanilla extract: Ties all the flavors together. Real vanilla makes a difference.
• Cinnamon: Is the star and gives these their classic warm flavor. Choose fresh ground Ceylon cinnamon if you can find it.
• Baking soda: Activates with yogurt for a good rise. Make sure it is fresh for that lift.
• Salt: Balances and boosts all the flavors.
• Coconut sugar and cinnamon (for swirl): Bring texture and that signature look.
• Sugar free powdered monk fruit sweetener, almond milk, and vanilla (for glaze): Create the drizzle. Use more almond milk if you want a thinner glaze.

How to Make It

Prep the Oven and Tin:

Preheat your oven to three hundred fifty degrees Fahrenheit (about one hundred seventy five Celsius) and line a muffin tin with ten paper liners so nothing sticks.

Mix the Dry Ingredients:

In a large mixing bowl add protein powder, almond flour, coconut flour, cinnamon, baking soda, and salt. Whisk thoroughly so everything is even and there are no lumps.

Combine the Wet Ingredients:

In a separate medium bowl crack the eggs and beat with a fork or whisk until frothy. Add Greek yogurt, maple syrup, almond milk, melted coconut oil, and vanilla extract. Stir until smooth and fully blended.

Make the Cinnamon Swirl:

Mix coconut sugar and cinnamon together in a small bowl, ensuring the blend is even. This will help create that classic swirl in every muffin.

Combine Wet and Dry Mixtures:

Pour the wet mixture into the bowl with the dry ingredients. Gently fold together until just combined. Do not overmix or the muffins can get dense.

Fill and Swirl the Muffins:

Spoon the batter evenly among the lined muffin wells. Fill each about three quarters full. Sprinkle a little of the cinnamon sugar mixture over each then use a toothpick or small knife to swirl it through the batter for that signature cinnamon roll look.

Bake to Perfection:

Bake in the preheated oven for thirty to forty five minutes. Start checking at thirty minutes. A toothpick inserted in the center should come out mostly clean. Allow the muffins to cool in the tin for five minutes before transferring to a wire rack.

Glaze and Enjoy:

To make the glaze stir together powdered monk fruit sweetener, almond milk, and vanilla extract. Drizzle over cooled muffins. Adjust milk for the thickness you prefer.

Cinnamon stands out here as my favorite, not just for taste, but because it reminds me of baking with my grandmother. She always swirled extra cinnamon through my snacks because she knew how much I loved its aroma. It gives the muffins a cozy feeling and makes your whole house smell inviting.

Flavor Boosters

Room temperature is best if you plan to eat the muffins within two days. Store in an airtight container to keep them soft and moist. For longer storage refrigerate for up to one week. They also freeze well. Simply wrap each muffin individually then place in an airtight bag. Thaw overnight or microwave for a quick warm up.

Serving Suggestions

I love pairing these muffins with a strong mug of coffee or a creamy oat milk latte. They also go well with a spoonful of almond or cashew butter for extra richness. You can even crumble one up over Greek yogurt with berries for a quick breakfast parfait. They are a kid friendly option that still feels like a grownup treat.

Creative Twists

In autumn swirl in some pumpkin puree and a sprinkle of nutmeg or cloves. In spring brighten with lemon zest and a pinch of cardamom. You can easily swap the cinnamon sugar swirl for a sprinkle of chopped nuts or dried fruit for extra interest.

The balance between protein, sweetness, and classic cinnamon flavor makes these muffins something you want to bake again and again. They were created during a cold snap when I wanted classic comfort food without the sugar crash, so now they are one of my top go to recipes all year.

Common Questions About This Recipe

→ Can I make these muffins gluten-free?

Yes, use certified gluten-free almond and coconut flours to keep these muffins suitable for gluten intolerance. Always check your specific product labels.

→ How do I ensure the muffins are moist and not dry?

Combining Greek yogurt, eggs, and almond milk keeps the muffins moist. Avoid overbaking, and check for doneness at the lower end of the time range.

→ What is the best way to store these muffins?

Store muffins in an airtight container at room temperature for 2–3 days or refrigerate up to a week. They freeze well in wrapped portions for longer keeping.

→ Is there a vegan alternative for this muffin?

For a vegan version, substitute plant-based protein powder, almond milk, and flax eggs for animal-based ingredients. The results will still be delicious and hearty.

→ How do you achieve the cinnamon swirl effect?

Mix coconut sugar and cinnamon, then layer or swirl it into your muffin batter right before baking for that signature cinnamon roll look and flavor.